A Healthy Start to the Day – 3 Quick Breakfast Recipes

Every morning is a race against time as you hurry to get all the morning chores done in time and not be late for work. Packing lunches, getting the kids ready, or you simply woke up too late to think of anything but making it to work on time. Whatever it is that has you scurrying around getting things done before leaving for work, the first thing that gets neglected is your breakfast!

The idea of grabbing a coffee and donut on the way always seems tempting, but it isn’t what you need if you are on a mission to eat healthy.

So what do you do? You pick out a quick and healthy breakfast recipes to begin your day with! Here are three to get you started:

The Breakfast Wrap

What you need:

Egg 1 large egg

Egg white From 1 large egg

Chili powder ¼ teaspoon

Cilantro 2 tablespoons

Tortilla 1 large tortilla (preferably wholegrain)

Cherry/grape tomatoes ¼ cup

Avocado ¼ ripe and sliced

What to Do:

Take a medium bowl, pop in the egg white, egg, chili powder, cilantro, and salt to taste.

In a non-stick skillet, cook the mixture until set. Keep stirring on medium heat.

Heat the tortilla for about 30 seconds in the microwave and then add the cooked eggs, sliced avocados and tomatoes before rolling them up.

Note: This recipe could be created using different variations. You could fill your wraps with whatever you like. Add extra veggies or some bacon and pepperoni to adjust it to your liking.

Poached Eggs with Tomatoes and Mushrooms

What you need:

White vinegar 2 teaspoons

Olive oil 1 tablespoon

Tomatoes 2 medium sized, sliced.

Black pepper and kosher salt to taste

Assorted mushrooms 1 lb

Thyme leaves 1 tablespoon

Eggs 8 large

Country bread 4 toasted

Parmesan cheese 1 ounce shaved

Fresh chives 2 tablespoons

What to Do:

Pour around 3 inches of water in a skillet and add the vinegar to it. Bring it to a slight simmer.

On the other side heat oil in a skillet, add tomatoes, salt, and pepper and sauté over medium-high heat until tender. Transfer them to a plate.

Crack eggs and gently slide them into the water (you might have to do this in two batches). Let them cook for 2 to 3 minutes. On the other skillet sauté thyme and mushrooms in some oil until golden brown. Toss occasionally.

Serve by topping the bread with mushrooms, tomatoes, eggs, and parmesan. Sprinkle some fresh chives over it.

Note: This recipe serves 4 and can be prepared in 30 minutes.

Mini Quinoa Cups with Ham and Cheese

What you need:

Quinoa 2 cups cooked

Eggs 2

Egg whites 2

Shredded zucchini 1 cup

Sharp cheddar cheese 1 cup shredded

Diced ham 1/2 cup

Parsley 1/4 cup chopped

Grated parmesan cheese 2 tablespoons

Green onions 2 chopped

Salt & pepper to taste

What to Do:

Preheat the oven. Keep the temperature to 350 degrees

Mix all the ingredients properly in a bowl

Generously spray non-stick spray on a muffin tray and pour the mixture in the cups.

Bake them for 15 to 20 minutes and let them cool for 5 minutes before removing to serve.

Note: the recipe makes 28 mini cups. If you wish to freeze them for later simply place them on a baking sheet and freeze until solid. Then transfer them to a freezer bag.